Combining a soft, full-fat cream cheese with a grated hard cheese gives you a semi-flaky pastry that's a cinch to make and packed with flavour. What I wanted to achieve with this pastry is a crust you could whip up quickly, yet keeping some of the texture you'd get from a rough puff and without the effort. The cream cheese gives it richness and makes it very easy to roll. During baking, the fat in the cheese melts, releasing steam to give the crust extra lightness.

Sausage, sage and onion pasty with cheese crust

I used chopped sausages, but you could use whole chipolatas. The sage should be fresh, as dried tastes a little musty. If you can't find it, use parsley.

1 Place the flours in a bowl, add the salt and baking powder, then rub in the butter. Add the cream cheese and egg, then work everything together well to make a smooth dough.

Photograph: Jemma Watts for the Guardian

2 Introduce the grated cheese to the dough and work through until it has only just mixed in – so it holds its texture. Wrap well and chill the dough for at least 30 minutes before rolling.

Photograph: Jemma Watts/www.jemmawatts.com

3 Prepare the filling ingredients and mix together in a separate bowl.

Photograph: Jemma Watts/www.jemmawatts.com

4 To make the pasties, roll the dough to just under ½ cm thick, using extra flour to stop the dough sticking. Cut discs about 20cm in diameter, spoon 120g of the filling in the centre of each – be a little sparing, as they'll seal and bake better – then rub water around the outer edge of the disc.

Photograph: Jemma watts/www.jemmawatts.com

5 Pull the edges of the dough up, press them together well to seal. Crimp the edge by placing the thumb and forefinger of one hand on one side of the edge, then press into this using the forefinger on your other hand. Crimp all along the edge, then place on a tray lined with non-stick paper.

Photograph: Jemma Watts/www.jemmawatts.com

6 Brush the pasties with beaten egg, then bake at 200C/180C fan/390F/gas mark 6 for 15 minutes. Reduce the heat to 180C/160C fan/350F/gas mark 4 and bake for a further 15 minutes until golden. The pasties will freeze well in a zip‑lock bag and can be reheated in a moderate oven until the centre of the pasty is piping hot.